Nandhsha Faithong

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

Nandhsha Faithong, Soottawat Benjakul, Suttirug Phatcharat et al. · Food Chemistry · 2009 · 118 citations

Food Chemistry, Food Bioactive Compound, Krill Products +5

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

Jaksuma Pongsetkul, Soottawat Benjakul, Punnanee Sampavapol et al. · International aquatic research. · 2014 · 72 citations · Full text

Food Chemistry, Shrimp Paste, Engineering +14

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation

Jaksuma Pongsetkul, Soottawat Benjakul, Kitiya Vongkamjan et al. · Food Bioscience · 2017 · 56 citations

Food Chemistry, Biosynthesis, Food Fermentation +10

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Nandhsha Faithong, Soottawat Benjakul · Journal of Food Science and Technology · 2012 · 45 citations · Full text

Food Chemistry, Food Fermentation, Health Sciences +8

Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage

Kusaimah Manheem, Soottawat Benjakul, Kongkarn Kijroongrojana et al. · International aquatic research. · 2013 · 40 citations · Full text

Nutrition, Protease Activities, Engineering +21